Stop compromising throughput for control. This 60" natural gas restaurant range combines a high-output charbroiler and four non-clog burners, delivering consistent thermal performance in high-volume service environments. Operators gain 204,000 BTU of total heat and a modular work surface for continuous use in restaurants, hospitals, universities, and large-scale food service operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool. Remove grates and charbroiler parts; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel front, sides, shelf and legs with a mild detergent, then rinse and dry. Vacuum condenser and backriser to remove grease. Clean oven interior with manufacturer-approved cleaner and dry before reassembly. Inspect door seals and burners; tighten or replace worn parts to maintain safety and efficiency.#@@#Additional Info#@#Southbend’s 4602CC-3CL-NG 60" Gas Range offers 204,000 BTU, four burners, 36" charbroiler, oven door, cabinets, flue riser, stainless steel exterior, adjustable legs, 132.3 Cu.Ft oven, CSA/NSF certified, and manual controls.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60" natural gas restaurant range combines a high-output charbroiler and four non-clog burners, delivering consistent thermal performance in high-volume service environments. Operators gain 204,000 BTU of total heat and a modular work surface for continuous use in restaurants, hospitals, universities, and large-scale food service operations.
#@@# High Output#@#
Delivering 204,000 BTU total, the unit supports simultaneous high-heat tasks without thermal degradation. Chefs maintain setpoints for searing, boiling, and braising while sustaining production during peak service.
#@@# Charbroiler Integration#@#
The 36" charbroiler on the left integrates into the cookline, providing radiant sear capacity adjacent to open burners. This setup shortens workflow distance and increases throughput for grilled items without extra equipment.
#@@# Non-Clog Burners#@#
Four non-clog burners with wavy grates reduce downtime from flame interruptions and ensure robust heat distribution. Staff clean and maintain the cooktop faster, preserving service cadence and safety.
#@@# Thermal Management#@#
A 22.5” flue riser with hi-shelf and 6" adjustable legs manages ventilation and aligns ergonomically with hood systems. The flue riser includes a shelf for small tools, improving access to controls during heavy use.
#@@# Durable Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation workflows. The build meets NSF and CSA certifications, supporting compliance audits and health inspections.
#@@# Oven Capacity#@#
A spring-assisted oven door accesses 132.3 Cu.Ft of internal volume for large-batch baking and holding operations. The oven bottom depth and cooktop area accommodate sheet pans and full-size trays.
Specifications include a 37.00" cooktop depth, 13.00" oven bottom, freestanding installation, manual controls, and a total unit weight near 1,075 pounds.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4602CC-3CL-NG by cleaning burners and charbroiler grates after each service cycle to prevent clogging. Inspect standing pilot and manual controls weekly; replace worn thermocouples and valve seals immediately. Degrease stainless steel surfaces with a pH-neutral detergent and soft cloth; avoid abrasives. Vacuum condenser area and check 22.5” flue riser for obstructions monthly. Verify door counterweight operation and adjust 6” legs for level stability.